Wendy’s Chili (Copycat Recipe)

Here’s a copycat recipe of Wendy’s Chili—hearty, flavorful, and surprisingly easy to make at home. This version sticks closely to the original taste and texture you know and love.

🍲 Wendy’s Chili (Copycat Recipe)

Ingredients:

• 2 lbs ground beef

• 1 (29 oz) can tomato sauce

• 1 (29 oz) can diced tomatoes (with juice)

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 green bell pepper, chopped

• 1 medium onion, chopped

• 3 ribs celery, chopped

• 1 (4 oz) can diced green chilies (optional for a bit of heat)

• 1 packet chili seasoning (or homemade – see below)

• 1 cup water

• 1 tbsp white vinegar

• Salt and pepper, to taste

Optional Homemade Chili Seasoning:

• 1 tbsp chili powder

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• ¼ tsp cayenne (optional)

• 1 tsp sugar (balances the acidity)

Instructions:

1. Brown the meat:

   • In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned. Drain off excess fat.

2. Add veggies:

   • Add chopped onion, celery, and bell pepper. Cook for 5–7 minutes, until they start to soften.

3. Combine the rest:

   • Add in the tomato sauce, diced tomatoes, beans, green chilies (if using), water, vinegar, and chili seasoning.

4. Simmer:

   • Bring to a boil, then reduce heat and simmer uncovered for 1 to 1½ hours, stirring occasionally. The chili should thicken as it cooks.

5. Taste and adjust:

   • Season with salt and pepper. Add a bit more vinegar or sugar if needed for balance.

✅ Tips:

• Let it sit overnight in the fridge for even better flavor—just like Wendy’s does.

• Serve with shredded cheese, diced onions, crackers, or over baked potatoes or fries (like their chili cheese fries).

Want a slow cooker or Instant Pot version?